-Place mushroom caps on the grill pan, grill side down, for about 3 minutes until soft. Sauté apples until soft then add chicken to heat.-Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer.

-Top with hot chicken, apple and mozzarella cheese and tent with foil to melt.